Skirt Steak with Roasted Tomato Chimichurri and Potatoes

Chef Jose Enrique often pumps up a classic chimichurri by adding sweet roasted tomatoes. The condiment is great with steak, as well as grilled fish or poultry.

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Ingredients

Yields:
4

Chimichurri

4
medium tomatoes

1/2 c.
extra-virgin olive oil

kosher salt

1 c.
lightly packed parsley leaves

1 1/2 tbsp.
unseasoned rice vinegar

3/4 tsp.
crushed red pepper

Potatoes and Steak

1 lb.
fingerling potatoes

kosher salt

2 tbsp.
extra-virgin olive oil

1
onion

1 tbsp.
unsalted butter

1/4 c.
finely chopped parsley

2 lb.
skirt steak

Pepper

Directions

Cook Time:
0:45

Total Time:
1:15

Make the chimichurri: Preheat the oven to 400 degrees F. On a large rimmed baking sheet, toss the tomatoes with 1/4 cup of the olive oil and season with salt. Roast for about 20 minutes, until softened and browned in spots; let cool slightly. Transfer the tomatoes to a food processor. Add the parsley, vinegar, crushed pepper, and the remaining 1/4 cup of oil. Pulse until almost smooth. Season with salt and transfer to a bowl.

Make the potatoes and steak: In a saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 15 minutes. Drain the potatoes and let cool, then halve lengthwise.

In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderately high heat, stirring, until just softened, about 3 minutes. Add the potatoes cut side down and cook until browned on the bottom, about 5 minutes. Flip the potatoes and onion and cook, stirring, until well browned, about 4 minutes. Stir in the butter and parsley and season with salt. Transfer to a platter and keep warm.

Light a grill or preheat a grill pan. Season the steaks with salt and black pepper. Grill over high heat, turning once, until medium-rare, about 7 minutes total. Transfer to a carving board and let rest for 10 minutes. Thinly slice the steak across the grain and transfer to the platter with the potatoes. Serve with the tomato chimichurri.

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